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Cuban lunch squares were one of my dad’s favorite chocolate bars when I was growing up, before they disappeared from the shelves. I personally didn’t like them until I set out to recreate the recipe for my dad, with the help of his memory of this decadent treat.

I let him sample each batch of my copycat version until he was satisfied that it tasted like the original Cuban Lunch. It is very close to the original candy bar recipe!

Cuban lunch squares stacked on wood background.

This classic chocolate bar has the perfect ratio of chocolate to peanuts and is melt-in-your-mouth delicious! Here is the recipe that is now a frequent treat in our home and a gift to my dad every Father’s Day.

Cuban lunch bars stacked on wood background.
Cuban lunch bars on wood background.

The original Cuban Lunch bars came from Winnipeg, Manitoba. They were produced in the Paulin factory for over 100 years until 1991. A couple from Alberta have recently revived the chocolate bar, making it available on store shelves once again.

Here are the new Cuban Lunch Chocolate Bars that you can buy today and what the original candy bar actually looked like:

Cuban lunch squares

Tip: Make sure to use Spanish peanuts! They are typically used in candy bars for their smaller size and higher oil content that gives them a more nutty flavor when roasted.

Cuban lunch bars stacked on wood background.
Cuban lunch squares stacked on wood background.

Also, use high quality chocolate – you’ll be able to tell the difference. I love the Lindt Swiss Classic dark chocolate (their original) for this recipe, as it isn’t very bitter for a dark chocolate – it has 49% minimum cocoa solids.

Do you remember the Cuban Lunch Chocolate Bar? Did this recipe take you back? Let us know what you thought in the comments!

Cuban lunch bars stacked on wood background.

Copycat Cuban Lunch Squares

Joss D
This classic chocolate bar has the perfect ratio of chocolate to peanuts and is melt-in-your-mouth delicious! This recipe is very close to the original.
5 from 11 votes
Prep Time 7 minutes
Cook Time 3 minutes
Cooling Time: 2 hours
Total Time 2 hours 10 minutes
Course Dessert
Cuisine Canadian
Servings 12 bars
Calories 279 kcal


  • 16 oz. high quality dark chocolate - I use the large Lindt dark chocolate bars
  • 1/4 cup Spanish peanuts - chopped
  • 1/2 cup Spanish peanuts - whole


  • Break the chocolate into pieces. Melt the chocolate in a double boiler over simmering water, stirring frequently with a spatula. (You can use a metal or heat-proof glass bowl that fits on top of a pot.) Alternatively, you can microwave the chocolate in a microwave-safe bowl at 20 second intervals, stirring each time until fully melted.
  • Take the bowl of chocolate off the heat. Stir in the chopped and whole peanuts. Mix well.
  • Pour the chocolate mixture into the mold, filling the cavities (only about half way up if you're using the suggested mold below).
  • Let the chocolate cool and set for at least 2 hours, until solid.
  • When the chocolate bars are solid, carefully remove them from the mold.
  • Serve and enjoy! These can be stored in an airtight container in a cool, dry place. If you are giving them as a gift, you can even wrap them in colored foil squares to make them look like legit chocolate bars.


Candy mold
Foil Wrappers (optional)


The mold size I use: 11 x 10.1 x 1 inch. Cavity Size: 2.9 x 1.9 x 1 inch


Calories: 279kcalCarbohydrates: 19gProtein: 6gFat: 21gSaturated Fat: 10gCholesterol: 1mgSodium: 47mgPotassium: 341mgFiber: 5gSugar: 9gVitamin A: 15IUCalcium: 37mgIron: 5mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

Keyword copycat
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Recipe Rating

  1. You did a beautiful job of recreating this chocolate bar called the Cuban Lunch,sadly those people from Camrose that are selling it for $4.00 dollars a chocolate bar can’t even come close to yours and you’re even sharing the recipe not making a dime!
    The people from Camrose have sold over 1 million of those fake, horrible Cuban lunch scam chocolate bars! Whitaker original Sells a chocolate bar called a peanut butter slab it tastes really close to the Cuban lunch. Lol weighs more, and is $2.00 cheaper than the fake horrible quality Cuban lunch from Camrose, Alberta
    If you were smart you would remove this recipe from the Internet and start making and selling them on your own.
    Your bars really are amazing thank you so much!

    Kind regards

    Joanne Helm

    1. I really appreciate the compliment Joanne and also pleased to hear that you enjoy my version of the Cuban Lunch! I am happy to share the recipe. 🙂 I will have to check out the slab. Thank you so much.

  2. Thank you for the closest thing I have seen to the original recipe, peanuts and chocolate. No butterscotch, peanut butter, or potato chips.

    1. Thanks for the nice comment! My Dad made sure I got it as close as possible to the original. He was my taste tester and knew the chocolate bar well.

  3. I thought I would try this recipe for Xmas this year. I did 1/2 cup chopped nuts instead of 1/4 cup and I used Merckens dark chocolate. I put the mixture in little baking cups. This turned out excellent! I will be making a 2nd batch for Xmas or New Year. Thanks!

  4. Would it be possible to make these ( pour chocolate mix into ) mini muffin or candy cups ??a would they be ok or would they stick ? Any idea ? TIA
    Always loved these ..would like to try to make them

  5. The simplest recipes are always the best recipes! I’ve never heard of Cuban Lunch Squares but they look and sound amazing. Thanks for sharing!

    1. Spanish peanuts are great in chocolate, they are small and very nutty with a bit of crunch from the red skins.

  6. I had never heard of these until recently I actually have been seeing rheum at Safeway. Of course a homemade version is much more my style and my hubby would love these – he’s a chocolate/peanut anything kinda guy.

    1. Oh they are so good, I’m sure he’d love them if he likes peanuts and chocolate! Thanks for the comment Kristen 🙂 .

  7. Great tip about the Spanish nuts! That DOES make the bar perfection. What a difference. These are so easy and SO good.

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